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Monday, December 31, 2012

Eggless Sponge Cake with Tutti Fruity / Eggless Sponge Cake / Eggless Cake Recipe

Eggless Sponge Cake with Tutti Fruity / Eggless Sponge Cake recipe / Eggless Cake Recipe
Maida(All purpose flour)-1 & 1/2 cup
Sugar-3/4 cup
Baking powder-1 & 1/4tsp
Baking soda-1/2tsp
Salt a pinch
Thick curd-1 cup
Cooking oil-1/2 cup
(I used canola oil)
Vanilla essence-2tsp
Tutti fruity & raisins-together1 & 1/2tbsp(Optional)
(Recipe doesn't say)
Pre. heat the oven to 300deg.Sieve maida & salt together & mix the fruits,keep it aside.Dissolve the sugar in curd by mixing it gently.Add the baking soda & baking powder,mix leave it to froth for 3 minutes.Pour the oil in this curd mixture & slowly keep adding the maida.Mix it well & pour the batter into a greased baking pan.Bake it at 300 deg. for 40 minutes or till done.Cool completely,cut & serve
Inspired by cookcurrynook

Friday, December 28, 2012

Parsley Paratha

Wheat flour-2 cups
Chopped fresh parsley-1 cup
Salt to taste
Red chilly powder-1/2tsp
Sesame seeds-1tsp
Water required amount to knead the dough
Oil-to cook the parathas
Make a soft dough with above ingredients.Cover the dough & rest it for 10 minutes.Divide the dough into small balls,roll them out to a semi thick circles.Heat a tawa/griddle & cook the chapathi/paratha with little oil smeared on both sides till its light brown.Serve it hot with any side dish you want.

Tuesday, December 18, 2012

Toffee Bars

Ingredients for the bottom layer
Melted butter-1 cup(2 sticks)
Light brown sugar-1 cup
Vanilla essence-2tsp
Maida/All purpose flour-2 cups
Topping ingredients
Chopped and toasted almonds-1 cup
Semi sweet chocolate chips-12oz pack
Pre.heat oven to 350. deg.Beat butter & sugar till light & fluffy.Add the essence,salt & flour,mix it until its incorporated.Spread this mixture on a square pan which is lined with an aluminium foil on sides & bottom.Bake till 20 minutes or till the short bread is golden brown.Remove from oven & immediately sprinkle the chocolate chips on top,Keep this in the hot oven just the chocolate to melt,remove from oven spread it using a knife on top of the shortbread.Sprinkle the nuts on top,press it a bit.Cool completely & cut into squares.
Inspired by joyofbaking

Friday, December 14, 2012

Quinoa Adai / Red Quinoa Adai / Drumstick Quinoa Adai / Murungai Keerai Adai

images of Quinoa Adai / Red Quinoa Adai / Drumstick Quinoa Adai / Murungai Keerai Adai
Quinoa Adai


Red quinoa - 3/4 cup
Sona masoori rice - 1/4 cup
Channa dal -1/4 cup
Thur dal -1/4 cup
Yellow moongh dal - 1/4 cup
Ginger-a very small piece
Chopped drumstick leaves - 1/2 cup
Red chillies-4
Chopped curry leaves-little
Chopped onion - a handful ( optional)
Salt to taste
Hing - 1/2tsp
Grated coconut - 2 tbsp
Oil -required amount to cook adai


Wash & soak quinoa, rice,red chillies,ginger & dals together for 3 hours.
Grind it to a semi thick coarse batter, transfer the batter into a bowl.
Do not add too much water while grinding.
Add hing,grated coconut,salt,chopped curry leaves and drumstick leaves,mix well.
Fermentation is not needed.
Heat a tawa pour a ladle of batter spread it to a semi thick circle.
Pour oil around & cook it till crisp & brown on both sides.
Serve hot!
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Sunday, December 9, 2012

Homemade Ginger & Garlic Paste

Skin peeled & chopped fresh ginger -1 & 1/2 cup
Fresh garlic -1 & 1/2 cup
(I usually don't remove the skin)
Salt -1 & 1/2tsp
Turmeric powder-1tsp
Grind all above ingredients together without water to a smooth paste.Mix the oil to this mixture,put it in a container & store it in fridge.Your homemade ginger & garlic paste is ready.
Note: By this way you can store it more than a month,still looks & smells fresh.

Tuesday, December 4, 2012

Red Bell Pepper/ Capsicum Chutney

photo of Red Bell Pepper/ Capsicum Chutney
Red bell pepper/Capsicum-1
Chopped onion-1/4
Chopped tomato-1
Red chillies-1
Salt to taste
Curry leaves-4
Jeera,Mustard & Uraddhal-each-1/4tsp
Curry leaves-little
Red chillies-1
Heat 1tsp of oil & fry above ingredients together,till raw smell disappears.Cool & grind to a smooth paste.Heat oil in a pan temper it.Pour it on the chutney ,mix & serve with any tiffin.


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